Originally Posted by sueh21:
“Trying to get ahead for Christmas dinner,I have 10 for lunch.
Going to make my cranberry sauce and bread sauce and freeze them.Has anyone seen cranberries in the shops yet?
Just have a question about roast potatoes. Have read somewhere that you can parboil them and then freeze. Has anyone experience of doing this? Are they ok? and what do you do to cook them on the day? Can you do the same thing with parsnips?
Thanks in advance.”
I've done it and have to say wasn't impressed. You can (or I could anyway) taste the difference and I wouldn't do it again for a special meal, instead I would par boil the day before and have them in the fridge/somewhere cold.
Parsnips on the other hand came out fine. I dipped them in boiling water for 3 mins (I used a sieve to hold them together) then straight into ice cold water, before coating in a watery honey mix and dipping in peppery flour and freezing.
Another great time saver was Delia's erupting choc puds, you can freeze in a silicon muffin tray and then cook straight from the freezer in 15mins (
http://webcache.googleusercontent.co...ient=firefox-a delias own site appears to be down atm, but google have it)
ETA You can't make a statement like that bluepumpkin and not share the recipe!